My best Tartine Country Loaves
I have been baking these breads for several months. I typically use my unfed (for a week) starter straight from the fridge, mix it with 200 grams of water, 100 grams of King Arthur AP and 100 grams of King Arthur White Whole Wheat.
This last time, I made the leaven on Thursday morning, stuck it in the fridge on Thursday night and mixed dough for two loaves Friday night giving it a few turns over the course of 3 hours, shaped and placed in the fridge overnight. I baked the next morning and the results are the top and bottom loaves. They were underwhelming in terms of size. I gave them away without cutting them. However, on Saturday, I took the remaining 200 grams of leaven (made Thursday) and mixed up enough dough for two more loaves. I turned at 30 minutes, and three more times over the next 3.5 hours. Shaped, and stuck in the fridge. Those loaves are the ones on the cooling rack. They bloomed very nicely.
The crumb was just what I want -- soft, chewy and tangy. It was spectacular. And no big holes through which peanut butter and jelly can escape.